Chocolate chip corn cookies

Chocolate chip corn cookies


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The chocolate chip cookie – that supposed stalwart of every American mom’s baking repertoire – yes, even Hillary has shared a recipe.

For this gluten-free version, I had the notion of using corn flour, in honour of the stateside staple crop. It works well. Let’s be clear – this is not the starchy silken cornflour (usually written as one word) that we use primarily to thicken sauces, but a glowingly golden, slightly rougher cousin – the Justin Bieber of flours perhaps? (Yes, I know he’s Canadian but… well, erm… corn’s grown there too.) It’s becoming more widely available in supermarkets and health food stores, sometimes called maize flour or extra-fine cornmeal.

These conscientiously chocolaty cookies are extremely easy to make, with a softly yielding centre that crisps up over time. If you’re a cocoa calculator who obsesses about whether things are ‘double chocolate’ or ‘triple chocolate’, then I’d count these as the latter – a little river of dark chocolate flowing into cocoa powder, then studded with nibs. You could even dribble molten white chocolate on the cooled cookies if you crave ‘quadruple chocolate’. The cocoa nibs aren’t strictly chips, but they are deliciously crunchy and high in nutrients. Replace with ‘proper’ chips or chunks of chopped chocolate if you prefer not to seek health benefits from a cookie.

Nuts are optional, as is the wearing of a gingham hostess apron, but I’m rather attached to both. These are traditionally served with a tall glass of milk and either a proud look of maternal optimism or one of domestic exhaustion – you choose.

  • Chocolate chip corn cookies

  • 125g of dark chocolate, (I suggest 70% cocoa solids or greater), broken into smallish pieces
  • 125g of unsalted butter
  • 125g of maize flour, (yellow corn flour)
  • 50g of cocoa powder
  • 125g of Demerara sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp xanthan gum, gluten free
  • 1 large egg
  • 1 tsp vanilla paste, or vanilla extract
  • 50g of cacao nibs, or chocolate chips of choice
  • 50g of roasted hazelnuts, pecans, or other nuts of choice (optional), chopped
Preheat the oven to 170°C/gas mark 3 or 4 and line 2 baking sheets with non-stick baking parchment
Melt the chocolate and butter together – the easiest way to do this is in a heatproof bowl in the microwave. Give it a 30 second blast, then stir gently. Three blasts in total should do it
Put the maize flour, cocoa powder, sugar, bicarbonate of soda and xanthan gum in a large mixing bowl and stir to combine
Whisk the egg with the vanilla paste and pour into the dry ingredients, then add the melted chocolate and butter and mix well
Add the cocoa nibs (or chocolate chips) and chopped nuts (if using) and stir them in
Scoop and roll tablespoon-sized balls of the mixture onto the baking sheets, leaving gaps of at least 5cm in between. The mixture will spread, but press the dough balls down a little with your hand if you prefer a thinner cookie
Bake for about 18–20 minutes until the surface is cracked, with a slight crust that’s dry to the touch. Leave to cool for a few minutes on the baking sheet, then transfer to a wire rack to finish cooling and to firm up
When cool, store in an airtight container. The cookies’ centres are soft and a little cake-like when freshly baked, and more biscuity the next day
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